Quick Focaccia Bread Recipe
Quick Focaccia Bread Recipe is a easy Mediterranean recipe that serves 6. 250 calories per serving. Recipe by Jamila Azar Egypt on YouTube.
Prep: 1 hr 32 min | Cook: 15 min | Total: 2 hrs 2 min
Cost: $19.01 total, $3.17 per serving
Ingredients
- 1.5 cup Warm Water (Warm (about 110°F / 43°C) to activate yeast)
- 2 tsp Active Dry Yeast (Fresh, stored in the refrigerator)
- 2 tbsp Granulated Sugar (Helps feed the yeast)
- 1 tsp Salt (Fine sea salt)
- 3 tbsp Olive Oil (Extra‑virgin, plus extra for drizzling)
- 4 cup All-Purpose Flour (Sifted before use)
- 2 sprigs Fresh Rosemary Leaves (Leaves stripped from stems, roughly chopped)
- 1 cup Cherry Tomatoes (Halved; can use grape tomatoes)
- 1 tbsp Extra Olive Oil for Drizzling (Used after shaping)
Instructions
Activate Yeast
In the large mixing bowl combine the warm water, active dry yeast, and granulated sugar. Stir gently and let the mixture rest for 10‑15 minutes, until a frothy foam forms on top.
Time: PT12M
Add Dry Ingredients and Oil
Stir in the salt, olive oil, and sifted flour until a shaggy dough comes together.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth, elastic, and no longer overly sticky.
Time: PT10M
First Proof
Lightly oil the sides of the mixing bowl, return the dough, cover with a kitchen towel, and let it rise in a warm spot for 30 minutes, or until roughly doubled in size.
Time: PT30M
Second Proof in Pan
Lightly oil a large baking sheet, spread the risen dough to fit the pan, cover again, and let it rise for another 30 minutes.
Time: PT30M
Shape and Add Toppings
Dip your hands in water, press dimples evenly across the surface, drizzle the extra olive oil, scatter the chopped rosemary leaves, and distribute the halved cherry tomatoes.
Time: PT5M
Bake
Preheat the oven to 425°F (220°C). Bake the bread for 15 minutes, until golden brown. If you like extra color, switch on the broiler for the last 2 minutes.
Time: PT15M
Temperature: 425°F
Cool and Serve
Remove the bread from the oven, let it rest for 5 minutes, then cut into squares or wedges and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan
Allergens: Gluten (wheat)
Ingredient Substitutions
- Instead of Warm Water: Milk, Plant‑based milk
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of Granulated Sugar: Honey (1 tbsp), Maple syrup (1 tbsp)
- Instead of Salt: Kosher salt (1.5 tsp)
- Instead of Olive Oil: Canola oil, Grapeseed oil
- Instead of All-Purpose Flour: Bread flour, Whole‑wheat flour (may need more water)
- Instead of Fresh Rosemary Leaves: Dried rosemary (1 tsp)
- Instead of Cherry Tomatoes: Roma tomatoes (chopped)
- Instead of Extra Olive Oil for Drizzling: Any neutral oil
Equipment Needed
- Large Mixing Bowl
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Kitchen Towel or Plastic Wrap
- Baking Sheet or Large Pan
- Oven
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Activate yeast until frothy
- Knead dough to a smooth elastic texture
- First proof (30 min)
- Second proof (30 min)
- Press dimples before baking
- Bake until golden and optionally broil
Chef Tips from the Video
- For extra flavor, add a pinch of flaky sea salt on top before baking.
- Use a mixture of fresh and dried rosemary for a more complex aroma.
- If you like a crispier crust, bake on a pre‑heated pizza stone.
Troubleshooting
Yeast did not become frothy.
Make sure the water is warm, not hot, and that the yeast is fresh. Let the mixture sit a few minutes longer.
Bread is dense and did not rise well.
Ensure the dough had enough time to proof in a warm environment; you can also add a pinch more yeast next time.
Toppings slide off during baking.
Press the tomatoes gently into the dough dimples and drizzle a little extra olive oil before baking.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 1 month; reheat in oven before serving.
Room temperature: Best eaten the same day; can keep for up to 12 hours in a bread bag.
Make-Ahead Tips
- The dough can be prepared a day ahead; after the first rise, cover and refrigerate for up to 24 hours before the second proof.
- Baked bread freezes well; slice before freezing for easy portioning.
Frequently Asked Questions
What is the cultural significance and history of Fatcha Bread in Mediterranean cuisine?
Fatcha Bread is a regional variation of focaccia, a classic Italian flatbread that dates back to ancient Roman times. In Mediterranean households, it is often served as a communal bread, accompanying meals or enjoyed as a snack with olives and cheese.
What are the traditional regional variations of Fatcha Bread in Mediterranean cooking?
Traditional variations include adding herbs like rosemary, thyme, or oregano, using different toppings such as olives, caramelized onions, or sun‑dried tomatoes, and sometimes incorporating whole‑grain flours for a heartier texture.
How is Fatcha Bread authentically served in Mediterranean households?
It is typically served warm, sliced into squares, and drizzled with extra‑virgin olive oil. It pairs well with dips such as hummus, labneh, or a simple tomato‑basil sauce, and is often enjoyed alongside soups or salads.
During which occasions or celebrations is Fatcha Bread traditionally enjoyed in Mediterranean culture?
Fatcha Bread appears at family gatherings, picnics, and festive meals such as Easter brunches or Ramadan iftables, where its aromatic herbs complement a variety of dishes.
What makes Fatcha Bread special or unique in Mediterranean cuisine?
Its hallmark is the dimpled surface that captures olive oil and toppings, creating a moist interior with a crisp, golden crust. The simple dough highlights high‑quality olive oil and fresh herbs, embodying the Mediterranean emphasis on flavor over complexity.
What other Mediterranean dishes pair well with Fatcha Bread?
It pairs beautifully with grilled vegetables, roasted chicken, shakshuka, fresh salads, and dips like baba ganoush or tzatziki, making it a versatile accompaniment.
What are the most common mistakes to avoid when making Fatcha Bread at home?
Common errors include using water that is too hot, which kills the yeast; under‑kneading, leading to a dense crumb; and skipping the second rise, which prevents the characteristic airy texture.
Why does this Fatcha Bread recipe use a double rise instead of a single long proof?
The double rise develops flavor and gluten structure in two stages, giving the bread a lighter crumb and a more pronounced olive‑oil aroma compared to a single, longer proof.
Can I make Fatcha Bread ahead of time and how should I store it?
Yes. After the first rise, refrigerate the dough for up to 24 hours, then complete the second rise and bake. Store baked bread in an airtight container at room temperature for up to 12 hours or freeze for longer storage.
What does the YouTube channel Jamila Azar Egypt specialize in?
The YouTube channel Jamila Azar Egypt focuses on easy, home‑cooked Middle Eastern and Mediterranean recipes, often highlighting quick techniques and everyday ingredients for busy cooks.
How does the YouTube channel Jamila Azar Egypt's approach to Mediterranean cooking differ from other cooking channels?
Jamila Azar Egypt emphasizes simplicity and speed, using minimal equipment and short rising times while still preserving authentic flavors, making Mediterranean dishes accessible to beginners.
Last updated: August 30, 2026
